Mmmm… Tikka masala, who doesn’t know this dish? You have probably had it before with, but it’s actually at least as tasty with tofu. This recipe is 100% vegan, so it’s perfect for Meat Free Monday or for vegan dinner guests!

Serves: 2-3

Ingredients:

• 150g basmati rice
• Naan bread
• 300g firm tofu
• 1 eggplant
• 1 carrot
• 2 onions
• 1 piece of ginger (2 cm)
• 4 cloves of garlic
• 400g tomato passata
• 200ml plant-based yogurt
• 200ml water
• Juice from 1 lime
• Fresh coriander

Seasoning mix:

• 2 tsp garram masala
• Turmeric, paprika, cumin, coriander, cinnamon (each 1 tsp)
• ½  tsp cayenne
• Salt

Tofu marinade:

• 3 Tbsp olive oil
• Garam massala, paprika, turmeric (each 1 tsp)
• ½  tsp cayenne
• Pepper

How to make it

Prepare the rice according to the instructions on the package.

Slice the tofu into cubes. Mix all the tofu marinade ingredients in a bowl. Add the tofu, stir and let it marinade for 15 minutes.

Cut the onions, ginger and garlic into bits. Heat the olive oil in a pan and fruit the onion, garlic and ginger for a minute. Add the seasoning mix and bake it for two minutes. Meanwhile, slice the carrot and cut the eggplant into cubes. Add the vegetables to the pan and stir well. Bake the vegetables for another 5 minutes.

In the meantime, bake the marinated tofu for five minutes in a frying pan.

Add the tomato passata and yogurt tot he pan with vegetables, and stir will. Add the baked tofu as well. Then add garam masala to your preference.

Let the tikka masala simmer on low heat for another 30 minutes. Scoop it every now and then. Add some pepper to your preference and sprinkle the dish with lime juice.

In the meantime, bake the naan bread in the oven. Scoop the tikka masala onto the plates. Garnish with fresh coriander and serve with rice and naan.